Jason Corrigan

Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute."
Pounding the meat reduces cooking time.

Jason Corrigan, of A Touch of Garlic in Springfield, Massachusetts, writes: "As the chef at a small Italian restaurant, I have only two nights per week off. That's when I like to come up with simple dishes that my four-year-old daughter and I can make together at home. Well, mostly she just does a lot of pouring and stirring, but she loves to help. I hope one day her younger sister will, too."
Make and chill these a day ahead for a treat that doesn't require much last-minute effort.